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CORN BREAD PUDDING 
1 (17 oz.) can whole kernel corn
1 (17 oz.) can cream style corn
1 stick butter, melted and cooled
1 (8 oz.) pkg. sour cream
2 eggs, beaten
1 pkg. Jiffy corn muffin mix

Beat eggs. Add melted, cooled butter, add sour cream, corn, and Jiffy mix. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.
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